Old Fashioned Gin Cocktail
This bittersweet classic combines ingredients that most well-stocked bars have on hand.
2 oz. NOLET'S Silver Gin
1 cube Sugar (or the equivalent 1 tsp. of sugar or 1 tsp. Simple Syrup)
1 tsp. Maraschino Liqueur
3 Dashes Bitters
Orange or Grapefruit Peel and Cherry for Garnish
Combine all ingredients in a mixing glass with cracked ice and stir until well chilled. Strain into a rocks glass and garnish with an orange or grapefruit peel, squeezing the oil from the peel and rubbing it around the rim, and an optional cherry. Adapted recipe from David Wondrich @Esquire
Grapefruit Basil Gin Spritz (Batched)
1 Bottle (750 ml.) NOLET'S Silver Gin
5 cups Grapefruit Juice
1 cup Fresh Lime Juice
1.5 cups Basil Syrup
4 cups Seltzer or Club Soda
Fresh Basil, Lime Wheels and or Grapefruit wheels
Combine all ingredients (but the Club Soda) with 1 cup cold water in a large dispenser or punch bowl with ice or an ice block (an ice block made ahead will keep the punch cold without diluting it). Before serving, add the Club Soda or top off each drink with a garnish of grapefruit, lime and or basil leaf.
Basil Simple Syrup
1 cup Sugar
2 cups Fresh Basil
Combine 1 cup of water with 1 cup sugar in a medium saucepan. Simmer until sugar dissolves. Remove from heat and add basil, letting the syrup steep for 40 minutes. Once cooled, strain and chill before use.
French Martini
This 4-ingredient banger packs a fruit-forward punch that any classic cocktail lover will appreciate. The quality & careful balance of ingredients is the secret to the refined elegance of the French Martini.
1 1/2 oz. NOLET'S Silver Gin
1 oz. Pineapple Juice (fresh-pressed is preferred)
1/2 oz. Chambord Black Raspberry Liqueur
Cherry, Raspberry, Pineapple Wedge or Blackberry Garnish
Combine all ingredients in a shaker with ice. Shake to combine and chill thoroughly. Strain with a fine-mesh strainer into a chilled Martini or Nick & Nora glass and garnish.
French Kiss 75
1.5 oz. NOLET'S Silver Gin
1 Bitters-Infused Sugar Cube*
1/2 oz. Fresh Lemon Juice
Sparkling Wine or Champagne (we recommend Brut)
Lemon Twist for Garnish
Chill NOLET'S Silver and lemon juice in a cocktail shaker with ice. Strain into a coupe or flute over a bitters-infused sugar cube and top with Sparkling Wine or Champagne then garnish with a lemon twist.
BITTERS-INFUSED SUGAR CUBES
2 cups Cane Sugar
1 Tbsp. Angostura Bitters
1 tsp. Rhubarb or Peach Bitters
1/2 tsp. Lemon Zest
Preheat oven to 250 degrees. Mix all ingredients in a bowl, working in bitters until the sugar is pink and zest is incorporated completely. Pour mixture in a parchment-lined pan, spread it out evenly and compress as much as possible with another pan or spatula. Once sugar is compressed, using a sharp thin knife, score the sugar into a grid of 1/2 inch cubes. Place the pan in the oven and bake at 250' for 25 to 30 minutes, until the sugar is set. Remove from the oven and let cool. Using a thin spatula and a knife, remove the cubes carefully. Save the crumble and broken cubes (don't fret, there will be many) to either re-form or use for rimming glasses.
Sparkling Winter Gimlet
3 oz. NOLET'S Silver Gin
1 oz. Fresh Lime Juice
1 oz. Simple Syrup
1.5 oz. Blood Orange Juice
1 oz. Brut Champagne
2 sprigs of Rosemary
In a cocktail shaker combine all ingredients except Champagne with ice and shake vigorously until well-chilled. Pour into 2 chilled Coupe glasses and top with Champagne and a sprig of rosemary.
Classic French 75
A French 75 is the quintessential celebration cocktail. NOLET'S Silver provides the juicy lusciousness that delivers the bubbles effervescent and dry. It undeniably makes a memorable event special.
1.5 oz. NOLET'S Silver Gin
0.5 oz. Fresh Lemon Juice
2 oz. Champagne or Sparkling Wine (we recommend Brut)
Combine NOLET'S Silver and lemon juice in a cocktail shaker with ice and shake to chill thoroughly. Pour into a flute or coupe glass and top with Champagne. Immerse a bar spoon into the glass to gently mix ingredients without stirring to minimize the bubbles. Garnish with a lemon twist and serve.
Holiday Gin and Soda
1.5 oz. NOLET'S Silver Gin
3 oz. Soda Water
Cranberries
Fresh Rosemary
Pour NOLET'S Silver over ice in a balloon glass then add soda water and garnish.
Grapefruit Lavender Sparkling Punch
This recipe is modified from Lucas Plant, Founder of Bull in China's recipe for Breakfast Punch
4 cups NOLET'S Silver Gin
4 cups Fresh Squeezed Grapefruit Juice
1/2 cup Honey
2 Tbsp. Lavender Bitters
2 bottles Sparkling Wine (preferably Brut)
Garnish with fresh Sage, Lavender and/or Grapefruit Wheels
Mix all the ingredients in a punch bowl with ice! Serve in cups with garnish.
Chai Fizz
1.5 oz. NOLET'S Silver Gin
1/2 oz. Fresh Lemon Juice
1 oz. Chai Tea Concentrate
1 oz. Almond Milk
1 Egg White
Soda Water
Combine all ingredients in a cocktail shaker with ice. Shake well for about 1 minute to create foam & chill well. Pour slowly into a highball glass. Use a bar spoon to get the foam out if necessary. Top with soda, pouring it on the side of the glass and the foam will rise for a beautiful presentation. Garnish with a lemon swath.
* To decorate the highball glass, paint a stripe of honey/water vertically, then dip the glass in dried edible flower petals, black sesame, and some loose tea before building the cocktail.
Dutch Apple Bee's Knees
The Dutch Apple Bee's Knees is a riff on the classic honey-sweetened cocktail. Combined with fruit & floral botanicals the cocktail buzzes with flavor.
2 oz. NOLET'S Silver Gin
1 oz. Fresh Lemon Juice
1 oz. Apple Juice
1 oz. Honey Syrup
Garnish with Rosemary and/or Apple slices
In a cocktail shaker with ice, add all ingredients and shake well until chilled. Strain into a coupe glass and add garnish.
HONEY SYRUP-
1/2 cup Water
1/2 cup Honey
3 Sprigs Rosemary
Simmer all ingredients in a saucepan, over a medium flame until honey dissolves and rosemary becomes fragrant. Let cool about 30 minutes then remove the rosemary and strain into a clean container. May be stored in the refrigerator for a week.
